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This Classic Rice Pilaf is loaded with flavor and pairs perfectly with your favorite main dish whether it is poultry, fish, pork, or beef! I served mine with Orange Glazed Cornish Game Hens a month ago and promised that the recipe was coming soon…is a month soon enough? LOL I have this horrible habit of scribbling my recipes on notebook paper…..
and then I somehow mange to lose the silly thing!! This story gets even funnier…when I went to remake this Classic Rice Pilaf I could not find the orzo anywhere….like, it totally disappeared! How is that possible, I know I had more? Apparently the orzo that I bought was packaged in a clear bag, not the blue box that I had been looking for! 🙁
There a a million different way to make Rice Pilaf. Some include orzo pasta, and some do not. Some have added spices like cinnamon, nutmeg, or oregano. I based my Classic Rice Pilaf on the Near East Rice Pilaf that you can buy at the grocery store, which contains orzo….so mine contains orzo. Funny how that works, right?
Heat the oil and butter in a large skillet over medium heat. When the butter is melted, add the chopped onion…..
Cook, stirring occasionally until the onion is softened, about 6 to 7 minutes. Add the garlic and cook for one minute.
Add the rice and orzo to the skillet. Stir to combine with the onion mixture…..
Continue cooking and stirring until the rice is toasted/golden brown.
Pour in the heated chicken stock and add the cayenne pepper…..
Stir, bring to a boil, then reduce heat to low. Cover the skillet and simmer for 20 to 25 minutes.
Remove from heat and fluff rice with a fork…..
Stir in the parsley, season with salt and pepper, and serve…..
The cayenne pepper adds just a touch of heat to cut the richness of the chicken stock and butter. All in all, this Classic Rice Pilaf is the perfect side dish!
Notes:
- I can’t think of any, this rice is so simple to prepare, lol
How about a couple more rice recipes?
Now that I have the recipe safely stored here on the internet, next time I will have to give it a try in my Instant Pot. 😉
Enjoy!!
Classic Rice Pilaf
Ingredients
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- 1/2 cup chopped yellow onion
- 2 cloves fresh garlic, minced
- 1 cup long-grain white rice
- 1/2 cup uncooked orzo
- 3 cups heated chicken stock
- 1/8 teaspoon cayenne pepper
- 2 Tablespoons chopped Italian parsley
Instructions
- Heat the oil and butter in a large skillet over medium heat. When the butter is melted, add the chopped onion. Cook, stirring occasionally until the onion is softened, about 6 to 7 minutes. Add the garlic and cook for one minute.
- Add the rice and orzo to the skillet. Stir to combine with the onion mixture. Continue cooking and stirring until the rice is toasted/golden brown.
- Pour in the heated chicken stock and add the cayenne pepper.
- Stir, bring to a boil, then reduce heat to low. Cover the skillet and simmer for 20 to 25 minutes.
- Remove from heat and fluff rice with a fork. Stir in the parsley, season with salt and pepper, and serve.
This recipe will be partying at these link parties!
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